CiCi Li - The Yummiest Chicken Feet Dim Sum Recipe
Directions
- 1In a pot of water over high heat, add the maltose and let it dissolve. Add the rice vinegar. Transfer in the chicken feet, cover, and bring to a boil. Discard the water and drain. Air-dry or pat dry the chicken feet.
- 2In a pot over high heat, pour in the canola oil and heat it to 350°F (177°C). Fry the chicken feet in batches until golden brown, 3 minutes.
- 3Remove the chicken feet and soak in ice water for 1 hour until the skin puffs up. Discard the water and drain.
- 4In a pot over medium heat, add the extra light olive oil, ginger, scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add the sugar and stir-fry for 3 minutes. Add the fermented black soybean and Pixian chili bean paste, and stir-fry for another 30 seconds. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cook for another 30 seconds. Return the chicken feet and stir-fry for 2 minutes. Pour in the water to cover all the chicken feet, and mix well. Place in the bay leaves, cover, bring to a boil, and simmer for 45 minutes.
- 5Uncover, turn to high heat to reduce the sauce for 5 minutes. Turn off the heat, and soak the chicken feet in the sauce for 2 hours.
- 6Place a few chicken feet in a small bowl. Then transfer to a bamboo steamer. In a large steamer over high heat, bring water to a boil. Place the bamboo steamer in the large steamer. Steam for 10 minutes.
Ingredients
- 2 pounds chicken feet, rinsed, nails off
- 2 tablespoons maltose
- 2 tablespoons white rice vinegar
- 8 cups canola oil, for frying
- 1 tablespoon extra light olive oil
- 3 slices ginger, sliced
- 2 stalks scallions, white part, cut into 1/2-inch pieces
- 3 cloves garlic, smashed
- 2 tablespoons sugar
- 1 tablespoon fermented black soybean (douchi)
- 1 tablespoon Pixian (Pixian doubanjiang)
- 4 cups water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 2 bay leaves
Equipment
potlarge steamerbamboo steamer
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